Nutritional Composition, Sensory Properties and Microbial Status of Kunun Zaki Fortied with Ground Nut Protein Concentrates

Abstract

Background: Kunun zaki is a cereal based beverage that is highly consumed in Northern Nigeria, but gaining fast popularity all over the country. However, Kunun zaki is mainly a carbohydrate food that is deficient in protein. Kunun zaki will be nutritionally adequate if its protein content is improved with
groundnut protein concentrates which could be locally sourced.
Objective: The study investigated the nutrient composition, sensory and microbial properties of kunun zaki fortified with ground nut protein concentrates.
Methods: Kunun zaki made from millet was fortified with groundnut protein concentrates at levels of 0, 10, 20, and 30%. The proximate composition, essential amino acid, sensory and microbial properties were determined using standard methods of analysis. The data obtained were statistically analyzed using Analysis of variance (ANOVA)
Results: Sample (KN30) had the highest protein (17.8 mg/100g), fat (2.7 mg/100g), ash (2.8 mg/100g), fiber (3.2 mg/100g) and lowest Moisture (65.2 mg/100g) and carbohydrate (8.3 mg/100g) content than other samples. Sample (KN30) had the highest content of lysine (4.3 g/100g), tryptophan (2.6 g/100g) and phenylalanine (3.1 g/100g).Total solids increased from 13% in the control to 25.6% in KN30. All H samples had P range of 4.0 to 4.2. Samples were microbiologically shelf stable up to 24h of storage at room temperature.
Conclusion: Fortification of kunun zaki with ground nut protein concentrates up to 30% level improved protein, energy, ash and fibre content of the beverage.. Addition of groundnut protein concentrates showed no adverse effects on the sensory and microbial properties of Kunun zaki.